What a bountiful squash year! Every variety we raised – from spaghetti squash to an Amish variety of butternut squash – produced prolifically. As a result, I’m looking for new ways to enjoy them!
Fortunately, a recent Better Homes and Gardens article was filled with delicious sounding recipes and interesting fun facts. Did you know that squash and pumpkins are actually fruit? So, eating squash is a great way to get 5 servings of fruits and vegetables in your daily diet!
Winter squash are good sources of vitamins A and C, plus riboflavin and iron. Well-known varieties of winter squash include acorn, buttercup, butternut, Hubbard, spaghetti, and turban. At Enchanted Acres, we grew some beautiful varieties like Carnival and Sweet Dumpling. We also grew a bumper crop of Jarrahdale. This winter squash makes an interesting fall ornamental, plus it’s a delicious baking squash. I’ve been told that Australians favor this variety because of its thick, sweet flesh.
Plus, the Jarrahdale stores exceptionally well. The hard rind on all winter squash allows them to be stored longer than summer squash like zucchini. Winter squash do not require refrigeration – simply winter squash in a cool, dark place for one month or more. You can stock up on winter squash now, so you have enough left to serve for your Thanksgiving feast.
Come to Enchanted Acres this weekend for a great end-of-the-season deal on winter squash! Here are a few easy-to-make recipes to get you started:
I’m also sharing one of my favorite fall recipes for Squash & Sausage in honor of October Pork Month. You can find other great pork recipes by following #Porktober on Facebook and Twitter. I used that hashtag and came across crock pot recipe for a Pork Sirloin Tip Roast with Apples and Bacon. It was a hit with the whole family, plus it was super easy to make. I’ll definitely be making this one again!
Squash & Sausage Soup
1 to 2 cloves of garlic
1 stick of Real® butter
½ cup chopped onion
½ to 1 cup of diced red peppers
1 whole butternut squash
1 c. shredded carrots
3 to 4 cups chicken broth
1 T brown sugar or honey
Salt and pepper to taste
½ c. heavy cream
1 lb. Italian sausage, browned
Sauté garlic and onion in butter.
In a small pan with just enough water to cover the veggies, cook: red peppers, butternut squash and carrots. Make sure vegetables are good and soft.
Then add chicken broth, brown sugar or honey and salt & pepper.
Let simmer and then add cream plus Italian sausage.